6 Servings
Prep Time
Cook Time
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Perfect for special occasions, tharid is the perfect dish for family reunions and family get togethers!


  • 1 kg lamb shoulder, cut into small pieces and marinated with 1¾ tbsps spice mix ingredients for 2 hours (see below)
  • 5 tbsps cooking oil
  • 1 white onion, sliced
  • 5 cloves
  • 4 cloves garlic, chopped finely
  • 30 g ginger, chopped finely
  • 3 bay leaves
  • 1 tbsp ground cumin
  • 1 tsp ground black pepper
  • ½ tsp ground cardamom
  • 500 ml water
  • 4 plum tomatoes, cut into quarters
  • 2 potatoes, cut into wedges
  • 1 carrot, cut into rings
  • 1 red peppers, quartered
  • 1 zucchini, diced
  • Salt and pepper to taste
  • Some flatbread, to serve


  • 1 tsp ground chilli
  • ½ tsp ground black pepper
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • ¼ tsp ground turmeric

Heat oil in a large deep frying pan till hot, lightly brown lamb on both sides (do this in three batches). Remove and set aside.


Using the same pan, saute onion and cloves until onion is soft. Add in garlic, ginger, bay leaves and continue to stir fry for 1 min or until fragrant.


Add in ground spices, lamb and water. Bring to a boil, lower heat and cook partially covered for 30 mins.


Put in tomatoes, potatoes, carrots, red pepper and zucchini and continue to cook until lamb is tender. Season with salt and pepper to taste.


Serve garnished with flat leaf parsley and flatbread on the side.

Photo: Adam Lee

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